材料:
鸡或猪肉 (切块, 轻轻敲打) 600克
黄瓜 (切片) 2 条
洋葱 (去皮, 切片) 2 粒
竹枝 40 枝
腌料:
- 香茅 (去皮, 只用嫩白部分) 1 段
- 红蒜头 (青葱 ) 10 瓣
- 芫荽粉 (香菜) 2 茶匙
- 小茴香粉 1 茶匙
- 黄姜粉 1 茶匙
- 桂皮粉 1/4 茶匙
- 盐 1 1/2 茶匙
- 糖 2 茶匙
- 花生 (烘香, 捣碎) 2 大匙
- 食油 1 大匙
鸡或猪肉 (切块, 轻轻敲打) 600克
黄瓜 (切片) 2 条
洋葱 (去皮, 切片) 2 粒
竹枝 40 枝
腌料:
- 香茅 (去皮, 只用嫩白部分) 1 段
- 红蒜头 (青葱 ) 10 瓣
- 芫荽粉 (香菜) 2 茶匙
- 小茴香粉 1 茶匙
- 黄姜粉 1 茶匙
- 桂皮粉 1/4 茶匙
- 盐 1 1/2 茶匙
- 糖 2 茶匙
- 花生 (烘香, 捣碎) 2 大匙
- 食油 1 大匙
做法:
1. 先将肉块加入腌料腌泡30分钟。
2. 过後将腌泡好的肉块串在竹枝上。
3. 接着把串好的肉块放到烧烤架上或烘炉的上层 (2400C) 烧烤每一边，5至7分钟。在烧烤时，不时往肉串上浇油，以保持滋润。
4. 沙爹烤熟後配以花生酱、黄瓜和洋葱即可享用。
花生酱:
- 香茅 (去皮, 只用嫩白部分) 2 段
- 食油 180 毫升
- 罗望子果 (亚参果) 4 大圆匙
- 水 4 - 6 杯
- 糖 4 大匙
- 盐 1 大匙
- 花生 (烘香, 捣碎) 600 克
- 食油 4 - 5 大匙
花生酱混合香料:
- 南姜 12 片
- 红蒜头 (青葱 ) (去皮) 12 瓣
- 蒜头 6 瓣
- 辣椒干 (浸软) 20 - 30 条
- 虾膏 1 大匙
做法:
1. 将罗望子果加入2 杯水中净，捏干滤出汁备用。
2. 以大火烧热油锅，加油。
3. 拌炒花生酱混合香料和香茅至出味。
4. 倒入罗望子汁煮滚2分钟，再倒入糖、盐、花生碎和大约2杯水。
5. 慢火煨煮至酱料变厚。
1. 先将肉块加入腌料腌泡30分钟。
2. 过後将腌泡好的肉块串在竹枝上。
3. 接着把串好的肉块放到烧烤架上或烘炉的上层 (2400C) 烧烤每一边，5至7分钟。在烧烤时，不时往肉串上浇油，以保持滋润。
4. 沙爹烤熟後配以花生酱、黄瓜和洋葱即可享用。
花生酱:
- 香茅 (去皮, 只用嫩白部分) 2 段
- 食油 180 毫升
- 罗望子果 (亚参果) 4 大圆匙
- 水 4 - 6 杯
- 糖 4 大匙
- 盐 1 大匙
- 花生 (烘香, 捣碎) 600 克
- 食油 4 - 5 大匙
花生酱混合香料:
- 南姜 12 片
- 红蒜头 (青葱 ) (去皮) 12 瓣
- 蒜头 6 瓣
- 辣椒干 (浸软) 20 - 30 条
- 虾膏 1 大匙
做法:
1. 将罗望子果加入2 杯水中净，捏干滤出汁备用。
2. 以大火烧热油锅，加油。
3. 拌炒花生酱混合香料和香茅至出味。
4. 倒入罗望子汁煮滚2分钟，再倒入糖、盐、花生碎和大约2杯水。
5. 慢火煨煮至酱料变厚。
BBQ Sticks - This famous meat-on-a-stick appears on menus from New York to Amsterdam. The secret of tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Some satay stalls also serve venison and rabbit satay. A fresh salad of cucumbers & onions are served together with a spicy-sweet peanut sauce for dipping. Ketupat, a Malay rice cake similar to Lontong, is also an accompaniment to satay, great for dipping in satay sauce. Dee'lish!!
INGREDIENTS for Satay:
- 1 lb beef [tenderloin, rib eye or flank steak]
- 1 lb boneless chicken [preferably dark meat]
- 1 tsp turmeric powder
- 4 tbsp sugar
- 12 shallots
- 6 cloves garlic
- 2 inch turmeric root [kunyit basah] [Substitute: galangal, lengkuas in Malay, or if both unavailable, substitute with fresh ginger]
- 1 tsp white peppercorn
- 1 tsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
INGREDIENTS for Satay:
- 1 lb beef [tenderloin, rib eye or flank steak]
- 1 lb boneless chicken [preferably dark meat]
- 1 tsp turmeric powder
- 4 tbsp sugar
- 12 shallots
- 6 cloves garlic
- 2 inch turmeric root [kunyit basah] [Substitute: galangal, lengkuas in Malay, or if both unavailable, substitute with fresh ginger]
- 1 tsp white peppercorn
- 1 tsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
To Prepare Satay:
-Using a mortar & pestle or blender, grind shallots, garlic, turmeric root [or galangal, or ginger], peppercorn, coriander seeds, fennel seeds, cumin seeds and belacan into a paste
- Add turmeric powder and sugar to the paste, and mix well. [This is the satay marinade]
- Slice beef and chicken into thin long strips, and place into separate containers. To each meat,
- add half each of the satay marinade, and mix well to evenly coat the strips of meat
- MARINATE the beef and chicken strips for at least 3-4 hours. Best if marinated overnight [refrigerated]
- Treadle 3 to 5 strips of meat onto each bamboo skewer, leaving 3 to 4 inch bare at the 'handle end'
- Grill satays on a hot charcoal bbq grill, indoor grill or on a stovetop grill pan until golden brown. - Turn and baste often with the sugar & oil mixture, preferably with your homemade 'lemongrass brush'
- Serve Satay with a small bowl of satay peanut sauce for dipping, and the cucumber & onion wedges on the side. Satay is often served with Ketupat, [a Malay rice cake]
To Prepare Satay Peanut Sauce:
- Using a mortar & pestle or blender, grind chilli paste, onions, garlic, candlenuts, belacan and lemongrass into a paste
- In a bowl, add warm water to tamarind pulp. Using your fingers, squish and mix the tamarind pulp to extract 慾uice? Strain to discard seeds and fibers
- In a saucepan, heat oil, add ground paste, saut? until quite toasted, and oil starts to seep out
- Add tamarind juice, bring to a boil, add coconut milk , sugar and salt to taste. Bring sauce to boil again, then reduce to slowly simmer for 10 mins
- Add pounded peanuts, simmer for another 5 to 10 mins, or until the sauce reaches a "thickness" to your liking [Note: Add more coconut milk if sauce becomes too thick, and if sauce is too thin, simmer longer]
- Serve satay peanut sauce warm, or at room temperature, in a small bowl as an accompaniment for dipping the satays. It is great for dipping Ketupat, [a Malay rice cake], often served with satay
INGREDIENTS for Satay:
- 1 lb beef [tenderloin, rib eye or flank steak]
- 1 lb boneless chicken [preferably dark meat]
- 1 tsp turmeric powder
- 4 tbsp sugar
- 12 shallots
- 6 cloves garlic
- 2 inch turmeric root [kunyit basah] [Substitute: galangal, lengkuas in Malay, or if both unavailable, substitute with fresh ginger]
- 1 tsp white peppercorn
- 1 tsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
INGREDIENTS for Satay:
- 1 lb beef [tenderloin, rib eye or flank steak]
- 1 lb boneless chicken [preferably dark meat]
- 1 tsp turmeric powder
- 4 tbsp sugar
- 12 shallots
- 6 cloves garlic
- 2 inch turmeric root [kunyit basah] [Substitute: galangal, lengkuas in Malay, or if both unavailable, substitute with fresh ginger]
- 1 tsp white peppercorn
- 1 tsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
To Prepare Satay:
-Using a mortar & pestle or blender, grind shallots, garlic, turmeric root [or galangal, or ginger], peppercorn, coriander seeds, fennel seeds, cumin seeds and belacan into a paste
- Add turmeric powder and sugar to the paste, and mix well. [This is the satay marinade]
- Slice beef and chicken into thin long strips, and place into separate containers. To each meat,
- add half each of the satay marinade, and mix well to evenly coat the strips of meat
- MARINATE the beef and chicken strips for at least 3-4 hours. Best if marinated overnight [refrigerated]
- Treadle 3 to 5 strips of meat onto each bamboo skewer, leaving 3 to 4 inch bare at the 'handle end'
- Grill satays on a hot charcoal bbq grill, indoor grill or on a stovetop grill pan until golden brown. - Turn and baste often with the sugar & oil mixture, preferably with your homemade 'lemongrass brush'
- Serve Satay with a small bowl of satay peanut sauce for dipping, and the cucumber & onion wedges on the side. Satay is often served with Ketupat, [a Malay rice cake]
To Prepare Satay Peanut Sauce:
- Using a mortar & pestle or blender, grind chilli paste, onions, garlic, candlenuts, belacan and lemongrass into a paste
- In a bowl, add warm water to tamarind pulp. Using your fingers, squish and mix the tamarind pulp to extract 慾uice? Strain to discard seeds and fibers
- In a saucepan, heat oil, add ground paste, saut? until quite toasted, and oil starts to seep out
- Add tamarind juice, bring to a boil, add coconut milk , sugar and salt to taste. Bring sauce to boil again, then reduce to slowly simmer for 10 mins
- Add pounded peanuts, simmer for another 5 to 10 mins, or until the sauce reaches a "thickness" to your liking [Note: Add more coconut milk if sauce becomes too thick, and if sauce is too thin, simmer longer]
- Serve satay peanut sauce warm, or at room temperature, in a small bowl as an accompaniment for dipping the satays. It is great for dipping Ketupat, [a Malay rice cake], often served with satay
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